Recipe - Squid With Sichuan Pepper Corn Sauce

SQUID WITH SICHUAN PEPPER CO
450 g Squid (approx. 3 pieces)
2 cup Stock (or water)

PEPPERCORN SAUCE
1 teaspoon Red pepper powder
1 teaspoon Brown pepper powder
1 teaspoon Sesame oil
One half teaspoon Dark soy sauce
One half teaspoon Light soy sauce
One half teaspoon Red pepper oil
One half teaspoon Sugar
To prepare and cook

1. Mix pepper corn sauce ingredients well.

2. ea Wash and clean squid, then drain. Open out, remove membrane and
flatten out. Make diagonal crisscross incisions, then cut into 12
bite sized pieces.

3. Boil stock (or water) and cook squid until curling. Retrieve
quickly, drain, mix with sauce mixture and spoon into serving dish.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip